| Directions | Chop onion, In a soup pot, melt butter in the t tablespoon oil over medium-low heat. Add onion and cook until tender, about 5 minutes. Stir in pumpkin, stock, 1-3/4 cups water, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, the bay leaf, sugar, thyme and nutmeg. Cover and cook over low heat 15 minutes. Remove the bay leaf. In a blender or food processor, puree the soup until smooth. Return to the pot; add the cream and heat through. Serves 8. |
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Ingredients | - | | 2 cups pumpkin puree |
- | | 1 onion |
- | | 2 tablespoons butter |
- | | 1 tablespoon oil |
- | | 1 3/4 cups chicken stock or canned broth |
- | | salt and pepper |
- | | 1 bay leaf |
- | | 1 teaspoon sugar |
- | | 1/2 teaspoon dried thyme |
- | | 1/8 teaspoon ground nutmeg |
- | | 1/4 cup heavy cream |
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